Stop sacrificing throughput for control. This 72-inch gas restaurant range combines six powerful open burners, a wide griddle, an oven, and refrigerated storage into a single freestanding unit engineered for continuous service in high-volume kitchens. Operators gain consistent heat management, integrated storage, and simplified maintenance in one compact footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Vulcan 72RS-6B36GT and let surfaces cool. Remove grates and lift-off burner heads; soak in warm, soapy water and scrub carbon with a nylon brush. Wipe the 36" griddle with a stainless scraper, then clean with a mild degreaser and rinse. Vacuum condenser coils and wipe refrigerated drawer seals; replace worn gaskets. Empty oven and clean racks with oven cleaner, rinse and dry. Clean vents and high shelf to reduce fire risk and meet CSA and NSF standards.#@@#Additional Info#@#Vulcan's 72RS-6B36GT 72" gas range offers 240,000 BTU with six 30,000 BTU burners, a 36" x 3/4" griddle, a standard oven, and a refrigerated base with two drawers. It features welded stainless steel, casters, and is UL, CSA, NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 72-inch gas restaurant range combines six powerful open burners, a wide griddle, an oven, and refrigerated storage into a single freestanding unit engineered for continuous service in high-volume kitchens. Operators gain consistent heat management, integrated storage, and simplified maintenance in one compact footprint.
#@@# Six Open Burners#@#
Six open burners deliver a combined output that supports multiple simultaneous cooking tasks. Technicians designed lift-off burner heads for rapid service access and simplified cleaning, reducing downtime and labor during shift changes.
#@@# Right Griddle Plate#@#
A 36-inch by 3/4-inch thick griddle on the right provides even heat transfer across large pans and flat-top cooking. Thermostatic control maintains set temperatures for consistent searing and reduces product variance across batches.
#@@# Thermostatic Controls#@#
Thermostatic controls enable precise temperature regulation for both burners and the griddle, allowing staff to hold settings under load. Stable control cuts rework and improves yield consistency for menu items that require repeatable heat profiles.
#@@# Integrated Refrigerated Base#@#
A refrigerated base with two drawers offers on-unit cold storage for prep items or proteins, minimizing service steps between cooking and plating. Placing refrigeration directly beneath the cookline streamlines workflow and reduces traffic in cold-room zones.
#@@# Standard Oven Capacity#@#
A full-size standard oven on the right supports roasting and baking tasks concurrent with stovetop production. The oven integrates into the chassis to provide usable volume without expanding the kitchen footprint.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, backriser, and high shelf combine with a fully-welded chassis to resist corrosion and withstand heavy use. Casters and a 4-inch front grease trough simplify positioning and routine cleaning for safer, faster maintenance.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports daily and remove debris to ensure consistent flame patterns. Clean griddle and burners after each service with manufacturer-approved cleaners; scrape solids while warm and use nonabrasive pads for final finish. Empty and sanitize refrigerated drawers weekly; verify gasket integrity and replace when cracked. Check thermostatic controls monthly for accurate calibration and tighten gas fittings per CSA guidelines. Level unit and lubricate casters quarterly.